Monk's Head (Tête de Moine AOC)

Cheese Type: Hard
Milk: Cow’s milk, unpasteurised
Ageing: 4–8 months
Country: Switzerland
Region: Jura

Every time I buy Tête de Moine, I wonder when I’ll finally invest in that special cutter—the one that turns a block of cheese into delicate little flowers. It’s been a dream of mine for six years, and I still pause in front of every shop window that sells one. And yes, the technique isn’t just about aesthetics. There’s a story behind it—but let’s start at the beginning.

Switzerland boasts exceptional cheeses, some world-famous, others quietly remarkable. One such cheese, often considered a gourmet delight, is Tête de Moine. It holds a rich history dating back to the late 12th century when monks at the Bellelay Monastery began producing it, later passing their cheesemaking knowledge to local farmers, ensuring the tradition endured. After, farmers would deliver wheels of cheese to the prior of Bellelay Abbey as payment—one cheese per monk—which was sufficient to settle dues and tithes. Historical records even mention the cheese being gifted to the Bishop of Basel and used as a form of currency, influencing local customs and laws.

While the cheese’s roots lie in the 12th century, written records only appear in the 14th century. Up until the 16th century, it was known as fromage à talon (“heel cheese”), later renamed “Bellelay” around 1570, and only then it was named Tête de Moine (Monk’s Head), attributed to French Revolutionary soldiers who, upon expelling the monks, discovered large wheels of cheese in the monastery cellars. Today, two theories persist: one claims the name honours the monks; the other rejects this, suggesting it reflects the visual resemblance of the shaved cheese to a bald monk’s tonsure.

What’s certain is that by the 18th century—just before the monastery’s dissolution—its cellars were packed with cheese. After the monks were driven out, local farmers continued to produce Tête de Moine into the 19th century, although it gradually lost prominence. During this time, women took over cheesemaking duties, balancing production with domestic responsibilities which led to a decline in output for several decades. Yet, despite these challenges, the cheese never disappeared and has retained its status as a distinguished product.

Looks of it

A single wheel weighs between 850 g and 2.5 kg and is made exclusively from summer milk, which must not be heated above 40°C (typically kept close to its natural post-milking temperature of 38°C). Once rennet is added, the milk coagulates within 30 minutes to form a large curd, which is then cut to release the whey. The curds are heated to 46–53°C to fully separate the whey, and the mixture is placed into perforated moulds that are twice the size of the final cheese. At this stage, the cheese still contains a significant amount of water, so it is pressed and turned to eliminate all excess moisture.

Afterwards, the cheese is soaked in brine for up to 12 hours (or longer, depending on the desired result), then treated with Brevibacterium linens and rubbed with salt or water. Maturation occurs in cellars at 13–14°C and 90% humidity, where wheels are aged on spruce planks for at least 75 days to earn the AOC label. Tradition holds that the cheese is not ready until the first autumn leaves turn colour, though modern producers rely on taste testing throughout the process.

Tête de Moine received its AOC status in 2001.

Flavour

As it matures, Tête de Moine develops a thick, brown, grainy rind beneath what lies a pale yellow, dense interior with a flavour profile that dances between spiciness, buttery richness, delicate floral notes, and a subtle acidity.

How to Serve

Now, back to that cutter. To truly appreciate its flavour and aroma, Tête de Moine must be served the right way. Rather than cutting into wedges or cubes, the cheese is shaved or scraped into paper-thin rosettes. Only in this form does it release its full bouquet of aromas and textures.

Until the 1980s, this effect was achieved by scraping the softened cheese with a knife or spoon. Then came the invention of the girolle—a clever tool mounted on a round wooden base. As it spins, it shaves the top of the cheese into elegant, flower-like curls that you can buy at many shops, as cutting this beauty into chunks is generally frowned upon—it wastes both texture and flavour.

Serving

Tête de Moine is traditionally served as an apéritif, accompanied by walnuts, or at the end of a meal with raisin, fig or hazelnut bread.

Wine Pairing

The perfect match would be a white wine from the Lake Geneva region as the crispness complements the richness of the cheese beautifully.